Wheat Thins!

To be fair, I think I own this cookbook, but I've wanted to make my own wheat thins since I had some at dahlia bakery in seattle, and this one came up on Serious Eats today.

Ingredients

yield: about 13 dozen crackers, active time 30 minutes, total time 40 minutes

• 1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 4 tablespoons (1/2 stick, 2 ounces) butter
• 1/4 cup (2 ounces) water
• 1/4 teaspoon vanilla
• Additional salt for topping (optional)

Procedures

1. 1

   To make the dough: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add it to the flour mixture, mixing until smooth.

2. 2

   Pre heat the oven to 400˚F. Lightly grease baking sheets or line with parchment paper.

3. 3

   To roll and cut the dough: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which shuld be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.

4. 4

   To bake the crackers: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

Rancho Gordo Chipotle Chili

Stolen from the Rancho Gordo newsletter - very tasty chili.

Texas Chili
Serves 6 guests or 2 Texans

Chile first became popular in Texas in the 1880's with the San Antonio "Chili Queens". Original versions of Chili contained only meat and chili peppers. Over the years, tomatoes, onions, garlic and beans joined the party and chopped onions and grated cheese became common garnishes. Cooking the beans separately helps ensure both the chili and the beans are cooked to perfect doneness.

Shopping list:
Bacon, 1/4 pound (about 6 slices)
Chuck steak or Brisket, 3 pounds
Onions, 3 large ones
Ground cumin, 1 tablespoon
Ancho chili powder, 3 tablespoons
Smoked paprika, 2 teaspoons
Dried Mexican oregano, 1 teaspoon
Ground black pepper, 1 teaspoon
Dried thyme, 1/2 teaspoon
Salt, 1/2 teaspoon
Jalapeno pepper, one
One bottle of beer, preferably shiner bock
Beef broth, 8 ounces
One 28-ounce can chopped tomatoes
2 dried chipotle chilies
Corn starch, 1 tablespoon
Carrots, 2
Celery, 2 stalks
Garlic cloves, 6 cloves
2 tablespoons olive oil
bay leaf
Grated cheddar cheese, 8 ounces
One pound Rancho Gordo Santa Maria Pinquitos or Sangre de Toro

Equipment:
Large skillet
Large pot, at least 8 quart in size
kitchen scissors (optional)

Cook the bacon in a large skillet until crisp.

While the bacon is cooking, chop one onion and cut the beef into 1/2 inch cubes. While cubing the beef, trim away excess fat. Mince 4 garlic cloves and jalapeno pepper. Cut up the dried chipotle chilies into small pieces (using kitchen scissors makes fast work of this).
Remove the bacon and reserve. Over high heat, brown the beef in the bacon drippings left in the skillet and set the meat aside. Over medium heat, sauté the onions in the remaining drippings for 8 minutes, until lightly browned.

To the sautéing onions, add the cumin, ancho chili, smoked paprika, minced jalapeno, oregano, black pepper, thyme, salt, and minced garlic to the onions and sauté for 3 more minute. The spices will become very fragrant. Crumble in the bacon, add the beer, beef broth, tomatoes, chipotle chilies, corn starch and the beef (including any juices that were released while the beef was resting). Bring to a boil, reduce the heat, cover partially, and simmer for 2 1/2 to 3 hours or until the meat is very tender.

Cook the Beans
Roughly chop one onion, carrots 2 garlic cloves and celery and saute in the olive oil. In a large pot, add the sautéed vegetables, a bay leaf, the beans and enough water to cover the beans by 2 inches.

Bring to a boil over medium high heat and let it boil for 5 minutes then reduce to a very low heat and let it simmer. Your nose will tell you when the beans are almost ready and the wonderful smell is the hint that this is the time to add a little salt.

Before serving, mince the remaining onion.

To serve add beans and chili to individual bowls and garnish with minced onions and cheese.

NYTimes Indian-spiced Beets

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt, more to taste

Pepper, to taste

1/2 teaspoon black mustard seeds

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 fat garlic clove, finely chopped

1/3 cup plain Greek yogurt

1/2 jalapeño pepper, seeded and finely chopped

1 teaspoon grated fresh ginger

1 teaspoon lime juice, more to taste

2 tablespoons chopped fresh cilantro

Pomegranate seeds for garnish, optional.

1. Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.

2. While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.

3. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Mark Bittman's chicken stuffed with butter

4 tablespoons ( 1/2 stick) butter, softened

2 tablespoons chopped fresh tarragon, basil, chives or other herb

4 bone-in chicken breasts

Salt and freshly ground black pepper

Extra virgin olive oil as needed

Lemon wedges for serving.

1. Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.

2. With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.

3. When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Mozza Budino

Butterscotch budino with caramel sauce

Total time: About 45 minutes

Servings: 10

Note: From Nancy Silverton and pastry chef Dahlia Narvaez of

Pizzeria Mozza. (For the recipe

for the cookies shown, go to latimes.com/food.)

Butterscotch budino

3 cups heavy cream

1 1/2 cups milk

1 cup plus 2 tablespoons dark brown sugar

1 1/2 teaspoons kosher salt

1 egg

3 egg yolks

5 tablespoons cornstarch

5 tablespoons butter

1 1/2 tablespoons dark rum

1. In a large bowl, combine the cream and milk and set aside.

2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.

3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.

4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.

5. Remove the custard from the heat and whisk in the butter and rum.

6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.

Caramel sauce and assembly

1/2 cup heavy cream

1/8 vanilla bean, scraped

2 tablespoons butter

2 tablespoons corn syrup

1/2 cup sugar

1 1/4 teaspoons fleur de sel

1/4 cup whipping cream

3/4 cup creme fraiche

1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.

2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.

3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful -- it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.

4. In a chilled bowl with a wire whisk, beat the whipping cream until it begins to thicken. Add the creme fraiche; whip until thick and fluffy.

5. Before serving, warm the sauce over medium heat. Spoon one tablespoon on each budino, sprinkle with one-eighth teaspoon fleur de sel and add a dollop of cream topping.

There's water falling from the sky

Hearty, healthy easy. Perfect for the first rainy day of fall.

Roasted Cauliflower & Leek Gratin

SUNDAY SUPPER Dinner in 90 minutes (1 hour active time)

Serves 4-6 as a main course, 8 as a side dish

Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a side dish with roasted meat, or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups of cream in a saucepan until bubbles form around the edges, then stir in the cheese and season with salt and pepper. Pour it over the vegetables.

• Roasted vegetables
• 2 small heads cauliflower, about 3 pounds untrimmed
• 4 tablespoons olive oil
• -- Kosher salt and pepper to taste
• 3 cloves garlic, minced
• 1 large leek
• Gratin
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 2 cups low-fat milk
• 1/2 cup (generous) grated Parmesan, gruyere or Manchego cheese
• -- Kosher salt and white or black pepper
• 1 teaspoon whole-grain Dijon mustard
• 1 to 2 ounces ham, cut into baton shapes (optional)
• 1/4 cup breadcrumbs

To make the roasted vegetables: Preheat the oven to 400°.

Cut the cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned, 35-40 minutes, stirring occasionally. Stir in the garlic after 20 minutes.

Meanwhile, remove the coarse dark tops of the leek and cut lengthwise. Wash thoroughly, then cut each half into 2-inch lengths, discarding any more dark green ends and checking for hidden dirt.

Separate the layers and toss with the remaining 1 tablespoon oil and some salt, then spread out on another large rimmed baking sheet and roast until crispy in some parts and thoroughly soft throughout, about 15 minutes. (You can roast the vegetables several hours ahead and refrigerate before completing the dish.)

To make the gratin: In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3-5 minutes, taking care that it doesn't brown. Whisk in the milk until smooth, then bring to a simmer. Maintain the heat so it's bubbling gently; stir often until the sauce thickens and the flour cooks, about 15 minutes. Add 1/3 cup of the Parmesan and stir until just melted. Remove from the heat and season well with salt and pepper, then stir in the mustard.

When the vegetables are done, reduce the oven temperature to 350°. Toss the vegetables with the ham, if using, in a 13- by 9-inch baking pan, such as a Pyrex. Pour the sauce evenly over the vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top.

Bake until bubbly and lightly browned, 20 minutes. If you like, run the gratin briefly under the broiler to brown well. Serve warm.

Per main-course serving: 246 calories, 9 g protein, 17 g carbohydrate, 17 g fat (6 g saturated), 21 mg cholesterol, 281 mg sodium, 3 g fiber.

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/15/FDEV1BHBT1.DTL&ao=2#ixzz1ZkjLYF8D

NYT Cobbler

Peach, nectarine, whatever...

NYT Peach Cobbler That's Really Cake

Time: 1 hour and 15 minutes, plus cooling

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound)

5 ounces sugar (about 3/4 cup)

1 teaspoon lemon juice

4 tablespoons unsalted butter

3 ounces flour (about 3/4 cup)

1 1/2 teaspoons baking powder

1/8 teaspoon salt

3/4 cup buttermilk

1/4 cup sliced almonds

1/4 teaspoon freshly grated nutmeg

2 tablespoons Demerara sugar.

1. Set oven to 350. Bring peaches, 1/4 cup sugar and lemon juice to simmer, then remove from heat.

2. Brown butter and pour into 8 x 8 baking dish.

3. Combine flour, 1/2 c sugar, baking powder and salt. Add buttermilk and stir gently. Pour over brown butter and smooth gently. Place fruit evenly over the top, sprinkle with sugar and almonds. Bake until golden brown, 55 minutes or so.